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Chickpea and Aubergine Kati Rolls

Chickpea and Aubergine Kati Rolls

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

These healthy wallet-friendly Chickpea and Aubergine Kati Rolls from food writer and stylist Sarah Cook are a fun and easy way to enjoy a delicious midweek veggie curry. They’re also low in saturated fat and give you 4 of your 5 a day. Just lay everything out on the table – wraps, curry, raw veggies and pickles or chutney – and invite everyone to get stuck in. Looking for more quick and easy recipes? Look no further.
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  • 1 aubergine, cut into 2 cm chunks
  • 1 tbsp olive oil, plus 1 tsp
  • 6 tomatoes, roughly chopped
  • 4 tsp mild curry powder
  • 1 (400g) tin chickpeas, drained
  • 4 medium eggs
  • 8 small tortillas
  • 1 red onion, diced
  • 35g rocket
  • 1 carrot, cut into matchsticks
  • ½ cucumber, sliced
  • 4 tsp mango chutney (approx.), to serve (optional)
  • 4 tsp aubergine or lime pickle (approx.), to serve (optional)


Step 1

Preheat the oven to 220°C/200°C fan/gas 7. Toss the aubergine in a roasting tin with 1 tbsp oil and season; roast for 15-18 mins.

Step 2

Meanwhile, put the tomatoes in a medium pan with the curry powder; season; tip in the chickpeas. Cover with a lid and simmer over a medium heat for 12 mins (uncover halfway through), stirring occasionally, until the sauce has thickened.

Step 3

Crack the eggs into a large jug. Whisk with a fork; season. Grease a non-stick frying pan with 1 tsp oil; place over a medium-high heat. Pour an eighth of the egg into the centre. Press a tortilla on top and move it to spread the egg. Cook for 30 secs, until set; flip to briefly heat up the other side. Transfer to a plate, egg-side up; cover with foil in between to prevent sticking and keep them warm. Repeat with the remaining tortillas.

Step 4

Meanwhile, stir the aubergine into the curry and season.

Step 5

Fill the tortillas with spoonfuls of curry, the onion, rocket, carrot and cucumber (plus the chutney and pickle, if you like); roll them up and enjoy.

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